Dungan Noodles
Savor the rich flavors of Dungan Noodles with hand-pulled wheat noodles topped with a spicy beef-and-pepper sauce.
Contents (2 sections)▾
Ingredients
- 500 g hand-pulled wheat noodles
- 300 g beef (flank or sirloin), thinly sliced
- 2 medium bell peppers, sliced
- 1 medium tomato, diced
- 3 tbsp chili oil
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp vegetable oil
Steps
In a large pot, bring water to a boil. Add the hand-pulled noodles and cook for 5-7 minutes until al dente. Drain and set aside.
In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced beef to the skillet, cooking for 3-5 minutes until browned. Season with salt and black pepper.
Stir in the sliced bell peppers and diced tomato, cooking for an additional 3-4 minutes until the vegetables are tender.
Pour in the chili oil and soy sauce, mixing thoroughly to coat the beef and vegetables in the sauce. Cook for another 2 minutes.
Serve the spicy beef-and-pepper sauce over the hand-pulled noodles, ensuring an even distribution of sauce and toppings.
Why this works
The technique of hand-pulling noodles creates a chewy texture that perfectly complements the robust flavors of the spicy beef-and-pepper sauce. The quick cooking of the beef ensures it remains tender, while adding the bell peppers and tomatoes provides a fresh contrast. The chili oil introduces a depth of heat that enhances the overall flavor profile. If the noodles seem too sticky after cooking, rinse them briefly under cold water to separate and prevent clumping. This dish showcases the balance of spices and textures characteristic of Dungan cuisine, making it a delightful main course.
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